This Summery fragrant salad is choc-a-block with Maltese goodness. A meal best enjoyed al fresco with some ice-cold Kinnie.
- 250g pasta
- 1 large clove garlic, crushed
- 1 Maltese sausage, chopped
- 1/2 white dried cheeselet (Gbejna Bajda), cubed
- 1/2 herb cheeselet (Gbejna Mhawra), cubed
- 5 sun-dried tomatoes, chopped
- 1 large tomato or handful of cherry tomatoes
- Olive oil
- Freshly ground pepper
- Rosemary sprig
Start cooking the pasta.
Meanwhile fry the Maltese sausage and garlic until the sausage meat changes colour.
In a large bowl put the cheeselets, tomatoes and add the cooled sausage mixture.
Drain pasta and run under cold water to cool. Add to the bowl.
Drizzle with olive oil and some oil from the sun-dried tomatoes and pepper. Combine everything well.
Put a Rosemary sprig on the pasta salad to give flavour and refrigerate.
Serving suggestions: This pasta salad will enhance in flavour while it is in the fridge so it is best prepared ahead of time. Thus this makes it ideal for picnics and work lunches.
Take the pasta salad out of the fridge 10mins before consuming to avoid that nasty 'fridge taste'. Bring the salad back to life by mixing the lovely juices that are at the bottom of the bowl with he rest of the pasta and add a fresh drizzle of olive oil.